Vegetarian Cobb Salad with Creamy Carrot Dressing
This refreshing vegetarian cobb salad is a fantastic way to clear out your garden veggies while enjoying a wholesome meal topped with a vibrant carrot dressing.
Ingredients
- 2 large carrots peeled and roughly chopped
- 1 inch ginger root peeled
- 1 large garlic clove
- 2 tablespoons kimchi finely chopped
- 2 tablespoons rice vinegar
- 1 teaspoon honey preferably raw
- 1 tablespoon mayonnaise or vegenaise
- 0.5 teaspoon sea salt plus more for seasoning
- 0.25 cup grapeseed oil or other neutral oil
- 2 ears sweet corn shucked
- 3 heads romaine lettuce or hearts, thinly sliced
- 1 medium zucchini finely diced
- 6 pieces radishes thinly sliced
- 1 pint cherry tomatoes halved
- 2 pieces avocados thinly sliced
- 4 pieces hard boiled eggs quartered
Instructions
- Start by making the dressing: blend the chopped carrots, ginger, garlic, kimchi, rice vinegar, honey, and mayonnaise until smooth. Slowly mix in the grapeseed oil until incorporated, adjusting the thickness with water if it gets too thick.
- Next, prepare the corn: heat a grill or cast iron skillet. Brush the corn lightly with oil and grill until it’s charred in spots and golden yellow, about 5 minutes total.
- To assemble the salad, spread the sliced romaine over a large platter. Drizzle with the dressing and layer on the zucchini, radishes, and cherry tomatoes, seasoning the veggies with a pinch of salt.
- Finally, add the avocado slices and quartered eggs on top. Serve immediately with any leftover dressing on the side.
Notes
This salad is a colorful choice that makes great use of fresh veggies from your garden. Feel free to substitute other toppings based on what you have on hand. The dressing can be made in advance, making it perfect for gatherings.
Tried this recipe?Let us know how it was!